Cauliflower Curry Bake
A delicious one-pan bake where all the veg are prepped, combined with a sauce, and baked in the oven—dinner is ready with minimal effort! This pairs wonderfully with rice for a family meal or celebration. We use potimarron pumpkin, but you can substitute it with butternut squash or sweet potato if unavailable.
Takes
Serves 4
Ingredients
- 1 head of cauliflower
- 1 leek
- 500 g pumpkin sweet potato, or butternut squash (peeled and chopped)
- 100 g mushrooms of choice e.g., oyster mushrooms
- 6 store-bought vegan sausages defrosted if frozen
- 50 g baby spinach
- 1 tbsp tamari for roasting cauliflower
- 1 small bunch of fresh herbs of choice e.g., parsley or coriander, chopped, for garnish
- Sprinkle of coarse sea salt
Sauce
- 2 cloves of garlic
- 1 small thumb-sized piece of ginger
- 1 onion
- ½ chilli adjust to taste
- Juice of ½ lime
- 1 tbsp maple syrup or liquid sweetener of choice
- 400 g tinned low-fat coconut milk
- 400 ml vegetable stock
- 1½ tbsp medium curry powder
- 1 flat tbsp aromatic spices e.g., cinnamon, cardamom, clove, star anise powder
- ½ tbsp salt
- 2 tbsp tamari
Instructions
- Preheat the oven: Set to 200°C.
- Prepare the sauce:Peel and roughly chop the garlic, ginger, and onion.Add these to a blender along with the remaining sauce ingredients. Blend until smooth.
- Prepare the vegetables:Finely tear or chop the mushrooms.Peel and chop the pumpkin, sweet potato, or butternut squash into bite-sized pieces (500g).Slice the leek into bite-sized rounds, washing thoroughly to remove any sediment.Chop the vegan sausages into bite-sized pieces.
- Assemble the bake:Add the mushrooms, pumpkin (500g), leek, sausages, spinach, and blended sauce to a large, deep casserole dish. Mix well to ensure all ingredients are coated.
- Prepare the cauliflower:Slice the cauliflower into 4 equal-sized steaks. Place on a separate baking tray along with any smaller pieces and leaves (chop larger leaves into strips to cook evenly).Drizzle with 1 tbsp tamari and sprinkle with coarse sea salt.
- Bake:Place both trays in the oven. Bake for 30–40 minutes, rotating the trays halfway through. Check that the pumpkin is tender and the cauliflower is golden and slightly crispy.
- Garnish and serve:Remove from the oven. Garnish the casserole with roasted cauliflower pieces and chopped fresh herbs. Serve immediately, optionally with rice.